# The Effect of Different Particle Size Distribution on the Quality of Rice Flour

## TL;DR

This study explores how particle size distribution affects rice flour quality, focusing on properties like color, viscosity, and thermal behavior.

## Contribution

The novel contribution is the systematic investigation of how particle size fractions influence rice flour's functional properties.

## Key findings

- Finer rice flour particles showed increased whiteness and damaged starch levels.
- Coarser particles exhibited higher gelatinization enthalpy (ΔH = 11.12 J/g).
- Decreasing particle size led to consistent declines in viscosity and thermal parameters.

## Abstract

Rice flour, as an essential food ingredient, exhibits processing and end-use properties that are critically influenced by its particle size distribution (D10, D50, D90). This study systematically investigates the effect of varying particle size fractions on the chemical composition, color, water absorption, pasting behavior, thermal properties, and rheological characteristics of rice flour. Our results indicate no statistically significant differences in the major chemical constituents across different particle size ranges (p > 0.05). However, finer particles demonstrated increased whiteness (89.94 to 90.52) and higher levels of damaged starch. A consistent decline was observed in several pivotal parameters—including peak viscosity, final viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, gelatinization enthalpy (ΔH), storage modulus (G′), and loss modulus (G″)—with decreasing particle size, although only marginal variations were noted for the finest D and E fractions. Notably, the coarsest fraction exhibited the highest gelatinization enthalpy (ΔH = 11.12 J/g). These findings elucidate the fundamental role of particle size distribution in modulating the multifunctional properties of rice flour, providing a theoretical foundation for its targeted application and quality optimization in food industry practices.